Simple chili-stuffed bell peppers remind me of the first time I wanted to turn leftover chili into something new and exciting, so I scooped it into bright bell peppers and baked them until tender. The result was so satisfying the peppers softened beautifully, the chili became even more flavorful, and the melted cheese on top sealed the deal.

This recipe quickly became a family favorite because it’s easy to make, hearty, and colorful on the plate. The combination of smoky chili, sweet roasted peppers, and gooey cheese makes every bite comforting and delicious. It’s a dish that works for both weeknight dinners and casual gatherings.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Bell peppers – Sweet and vibrant, perfect for holding the filling.
Ground beef – Adds richness and protein to the chili mixture.
Onion – Sautéed to give the chili a savory base.
Garlic – Brings an aromatic depth to the filling.
Diced tomatoes – Create a juicy base for the chili.
Kidney beans – Add heartiness and texture.
Chili powder – Gives the filling its smoky, spicy kick.
Cumin – Adds warmth and earthiness to the flavor.
Cheddar cheese – Melts on top for a gooey finish.
Green onions – Fresh garnish that brightens each bite.
Olive oil – Helps sauté the ingredients and adds richness.
Salt and pepper – For seasoning.

Tools You’ll Need

Large skillet – To cook the chili filling.
Baking dish – Perfect for holding the stuffed peppers while they bake.
Sharp knife – To slice the tops off the peppers cleanly.
Mixing spoon – For stirring the chili mixture.
Foil – To cover the peppers while baking for even cooking.

Instructions

Step 1:

I start by preheating the oven to 375°F and slicing the tops off the bell peppers, removing the seeds inside.

Step 2:

In a skillet, I heat olive oil, then sauté chopped onion and minced garlic until softened.

Step 3:

I add ground beef, cooking until browned, then stir in diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. I let it simmer for about 10 minutes.

Step 4:

I spoon the chili mixture into the hollowed bell peppers, filling them generously.

Step 5:

I place the peppers upright in a baking dish, cover with foil, and bake for 25 minutes.

Step 6:

I uncover, sprinkle shredded cheddar cheese on top, and bake for another 5-10 minutes until the cheese melts. Finally, I garnish with chopped green onions.

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Tips

I like to use different colored peppers for a beautiful presentation. For extra flavor, add a pinch of smoked paprika to the chili. You can also prepare the filling a day ahead and assemble the peppers right before baking.

Ways to Serve

These chili-stuffed bell peppers pair perfectly with a side of rice, a green salad, or crusty bread to scoop up any extra sauce. They also make a great meal prep option for the week.

Frequently Asked Questions

Can I make these with leftover chili?

Yes, this recipe is perfect for using up any chili you already have—just fill and bake!

Can I use ground turkey instead of beef?

Absolutely, ground turkey works well and makes the dish a bit lighter.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.

See You in the Kitchen

I hope you try these simple chili-stuffed bell peppers because they are easy, flavorful, and perfect for any night of the week. Let me know how they turn out for you!

Happy Cooking!